Shakshuka with Feta and Green Chillies
Middle EasternBrunchDesi eggsMedium
Eggs poached in a rich tomato and capsicum sauce with crumbled feta and green chillies — a Middle Eastern brunch classic with a desi kick.
Prep time10 min
Cook time20 min
Total time30 min
Servings4
Ingredients
- 6 eggs
- 4 tomatoes, chopped
- 1 onion, chopped
- 1 capsicum, chopped
- 3 green chillies, chopped
- 100 g feta cheese (or paneer)
- 1 tsp cumin powder
- 1/2 tsp paprika
- 3 tbsp oil
- Fresh coriander for garnish
- Salt to taste
Method
- Heat oil and fry the onion and capsicum until soft.
- Add tomatoes, green chillies, cumin and paprika. Cook 8–10 minutes until the sauce thickens.
- Make 6 small wells in the sauce and crack an egg into each.
- Cover and cook on low heat for 6–8 minutes until the egg whites are set.
- Crumble feta over the top, garnish with coriander and serve with bread or roti.
Nutrition — estimated per serving
Calories (estimate)240 kcal
Protein (estimate)13 g
Fat (estimate)16 g
Carbs (estimate)9 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Do not stir after adding the eggs or the yolks will break. Food safety: cook egg whites until fully set. Allergens: contains egg and milk (feta). Substitute: use paneer instead of feta, or skip the cheese for a lighter shakshuka. Nutrition figures are estimates only.